Pear Croustade with Hazelnut-Brown Sugar Topping

Preparation

1. For topping:

   Step 1

   Blend all ingredients in processor until clumps form, about 1 minute. Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)

2. For crust:

   Step 2

   Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped. Add butter and blend until coarse meal forms. Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes. (Topping and dough can be made 1 day ahead. Keep chilled.)

   Step 3

   Position rack in bottom third of oven and preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed. Transfer dough on parchment paper to large unrimmed baking sheet. Remove top sheet of parchment.

3. For pears:

   Step 4

   Combine pears, sugar and flour in large bowl; toss to coat.

   Step 5

   Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough. Sprinkle topping thickly over pears.

   Step 6

   Bake croustade until crust is golden, about 40 minutes. Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer. Transfer baking sheet to rack; cool slightly. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer croustade to platter. Serve warm with ice cream.